We have moved into our home and are now getting settled. This week, we have finally been able to purchase a couch (small victories! ).
It was a relatively painless move, but the challenge is always figuring out where you want to fit into a new area. The kitchen is large enough to accommodate more than one person. We also have new windows with different lighting and unique angles. One recipe at a day, I feel more at home.
This is the first recipe I posted in our new blog space. I wanted to remember what I was thinking and doing in my kitchen at that time.
Have you ever seen an image that inspired you to take action? The inspiration for this 30-minute Asian quinoa salad came from the above image.
I can’t recall where I saw it, but I was passing by, and I noticed a picture of a quinoa salad with some sweet-savory dressing. YUM! Must act. Must have. What happened next?
This salad’s base is quinoa, a protein-rich grain that cooks in 25 minutes. The rest of the ingredients are added.
Make Rainbow Quinoa Salad
- Steam broccoli with edamame.
- Shred the cabbage.
- Chop the bell pepper.
- Make delicious dressing.
- Toss.
- Eat.
- Yum.
- The next day is even better.
This salad is perfect when you want something delicious and nutrient-rich. Half of the recipe contains 24 grams of protein and 14 grams of fiber.
It’s still delicious when eaten fresh, but it becomes even more magical when chilled and served the next day as a lunch. The best way to use leftovers!
Ingredients
QUINOA
- 1 tsp sesame seed oil (toasted or not toasted).
- 1 cup of dry white quinoa, well-rinsed and drained
- Water – 2/3 cup
Vegetables
- 1 cup frozen edamame
- One large head of broccoli (cut into bite-size pieces)
- Half a medium red bell pepper, thinly sliced
- Use 1 1/2 cups of shredded/very finely sliced purple or green cabbage.
- 1 cup chopped cilantro or kale ( optional )
Dressing
- 1 Tbsp of almond, peanut, or cashew Butter
- Add more according to taste.
- 3 Tbsp Maple Syrup (plus more according to taste).
- Add more coconut aminos or tamari to taste.
- 3 Tbsp of lime juice
- Sesame oil, toasted or not.
- 1 tsp freshly minced ginger ( optional).
- Crushed peanuts: 1 Tbsp ( optional // more for topping).
Instructions
- Heat a small pan over medium heat. Add quinoa and sesame oil. Stirring frequently, toast quinoa for 2-3 minutes. Add water. Bring to a rolling boil on medium-high heat. Reduce heat to low and cover for 18-20 mins (or until liquid has been absorbed). Turn off the heat once the quinoa is cooked, and keep the lid on for the next 18-20 minutes (or until liquid has been absorbed).
- Add 1 inch of water into a medium saucepan and heat it to medium high. Insert a steamer basket or steam in the microwave while the quinoa cooks. When the water has simmered, add the edamame and then the broccoli, and cover. Cook for two minutes to gently defrost the edamame, and steam the broccoli. Remove from heat, and then transfer into a large bowl for serving. Place in the fridge to chill.
- Next, prepare dressing. Add nut butter to a small bowl. Add chili garlic sauce, lime juice, sesame, coconut aminos, tamari, and crushed peanuts. Whisk together. Add more maple syrup to adjust sweetness, more chili garlic sauce to increase heat, or more tamari to add saltiness. Set aside.
- Top with additional crushed peanuts and dressing. Mix well. Serve immediately.
- Keep leftovers in the fridge for up to 2 days.
